Caprese Skewers With Pesto is an easy recipe for a homemade pesto dipping sauce served with skewers of fresh basil, mozzarella and tomatoes. A well deserved indulgence when you unwind after a busy week and perfect for entertaining.
Tomato Mozzarella Basil Skewers
You don’t need an excuse of company coming over to serve caprese sticks because you’re worth it!
A simple homemade pesto dipping sauce with skewers of fresh basil, mozzarella and tomatoes, is the perfect indulgence when you unwind after a busy week.
Pour yourself a glass of rose, kick up your feet, breathe in that warm summer air and indulge on our caprese salad skewers dipped into homemade pesto sauce and savor all the flavors of summer in every bite.
A homemade pesto made with toasted almonds will delight your taste buds especially when you dip fresh mozzarella, tomatoes and basil leaves in that pesto. Oh my!
Our Basil Pesto is bursting with the flavors of extra virgin olive oil, fresh basil leaves from my garden, Parmesan cheese for texture and saltiness, lemon juice and zest for a bright note and, yes, the unexpected nuttiness of toasted almonds.
Now that’s an explosion of flavors for sure. In just minutes you can treat yourself to this homemade pesto dipping sauce. Whirl it up in the blender and you’re all set.
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What is Pesto?
Pesto is a sauce that originated in Italy. To be more specific, it originated in Genoa, the capital city of Liguria, a region of northern Italy.
Pesto has always been prepared with basil, garlic and pine nuts blended with Parmesan cheese and olive oil.
Traditionally, these ingredients are blended in a mortar with a pestle until a paste forms. When basil wasn’t in season marjoram and parsley were suggested as alternatives.
The Ligurian people are so proud of their Basil Pesto that in 2007 they organized an International World Championship to declare the best Pesto of the year.
Even though pesto dates back to ancient times, the first time that a pesto recipe was actually published wasn’t until 1863 by Chef Giovanni Battista Ratto in his La Vera Cuciniero Genovese cookbook.
Swirls of Flavor Recipe Tips
- Purchase a block of mozzarella and cut into bite size pieces
- Make with a storebought pesto. I love the pesto products that are available in the refrigerated section of your grocery store.
- Make with colorful heirloom grape tomatoes
Ingredients you will need to make this recipe
- extra virgin olive oil
- lemon juice
- fresh basil
- sliced almonds
- Parmesan cheese
- garlic
- lemon zest
- kosher salt
- bocconcini (mozzarella balls)
- grape tomatoes
Homemade Pesto Recipes
Pesto doesn’t have to be made with basil. I’ve created several pesto recipes using other greens and they are divine! Toss any of these fabulous pesto recipes with your favorite pasta for Meatless Monday, top chicken or fish, serve with vegetables……the possibilities are endless!
Fresh Mint Spring Pea Pesto bursting with fresh springtime flavors of spring peas and fresh mint will brighten up any pasta dish.
Kale Pesto is one of my all time favorite recipes. Kale Pesto combines the trendy super food kale with toasted almonds and a hint of lemon to make an amazingly delicious, healthy, easy pesto recipe!
Pesto Florentine, made from tender baby spinach leaves and toasted almonds, is a fabulous twist on the old time favorite.
Caprese Skewers With Pesto, a simple homemade pesto dipping sauce served with skewers of fresh basil, mozzarella and tomatoes, is the perfect indulgence when you unwind after a busy week.
- ½ cup extra virgin olive oil
- 1 Tbs. lemon juice
- 2 cups basil leaves
- ¼ cup sliced almonds, toasted
- 2 Tbs. grated Parmesan cheese
- 1 clove garlic
- 1 tsp. grated lemon zest
- ¼ tsp. kosher salt
- 16 basil leaves
- 16 bocconcini, halved
- 8 grape tomatoes, halved crosswise
- 4- inch wooden skewers
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Place olive oil, lemon juice, basil leaves, almonds, Parmesan, garlic, lemon zest and kosher salt in blender or food processor. If using a blender, be sure to put the olive oil and lemon juice in first for easy blending. Puree or process until blended.
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Arrange basil leaf, half bocconcini, half tomato and half bocconcini on each skewer. Repeat to make 16 skewers.
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Serve skewers with pesto dipping sauce or brush some of the pesto on skewers and serve with remaining dipping sauce.
Makes 8 servings. 2 skewers per serving.
This recipe is part of Meal Plan Monday and Weekend Potluck
Perfect for Summertime! Thank you for sharing at Party In Your PJ’s.
Thanks so much Ann!
Popping back to let you know you’re being featured on my blog Tuesday evening!
Thank you Ann! That’s wonderful news! Savor The Moments, GG